Name: Slow-Cooked Shredded Beef Arepas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Flank steak; 0.17 cup Masarepa; 0.33 cup Water; 0.5 tsp Olive oil; 0.25 cup Yellow onion; 0.25 cup Red bell pepper; 1 clove Garlic; 0.25 cup Tomato puree; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Cumin; 0.25 tsp Smoked paprika; 0.06 whole Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Shredded Beef Arepas

Flank steak slow-cooked in a vibrant tomato-pepper sauce and stuffed into crispy, golden corn arepas for a satisfying crunch.

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NUTRITION

Protein

55.6g

Fat

24.4g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank steak

0.17 cup Masarepa

0.33 cup Water

0.5 tsp Olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Tomato puree

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Cumin

0.25 tsp Smoked paprika

0.06 whole Avocado

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PREPARATION

1
Rub the flank steak with half of the sea salt, black pepper, cumin, and smoked paprika.
2
Place the seasoned beef in a slow cooker with the diced onion, bell pepper, garlic, and tomato puree.
3
Cover and cook on low for 7 to 8 hours until the beef is tender enough to shred with two forks.
4
Combine the masarepa, water, and the remaining sea salt in a bowl, kneading until a smooth dough forms, and let it rest for 5 minutes.
5
Divide the dough into two balls and flatten into discs about half an inch thick.
6
Heat olive oil in a cast-iron skillet over medium heat and cook the arepas for 5-6 minutes per side until they develop a golden, toasted crust.
7
Split the warm arepas open and stuff them generously with the shredded beef mixture and fresh avocado slices.